I am super excited about this recipe for uncomplicated beef bourguignon.

Almost giddy. I’ve been wanting to make beef bourguignon for ever. The ingredients didn’t intimidate me, but the instructions sure did. There were too many pans and too many unnecessary steps, which is so very much like the French.  Beef Bourguignon started out as peasant fare originating in the Burgundy region using Charolais bulls.

It was elevated by Escoffier to haute cuisine as he used a whole piece of beef. It was Julia Child who chose to used beef cubes.  This reminds me of this Italian Beef in Red Wine I made some years back using the whole piece of meat.  Both recipes are amazing.

After Italian food, french food is my favorite and there are so overlaps in the cuisine. Italians seems to know how to cook with less ingredients and the recipes are usually more approachable.

Sometimes the French don’t know how to streamline and I’m thinking maybe all these steps were ways for the chef to boss his crew around or simply elevate peasant food as mentioned above.

Since I am Italian, I’m not about to compromise on taste or quality so even though this recipe saves many steps (and I won’t even go into them here), the result of this wine braised beef is amazing and should be your very next dish for company.

You Can Do the Prep in Advance

So much of the prep can be done in advance and honestly there’s about 30 minutes  of active cook time. The dutch oven does all the work, as well as a fine bottle of wine that takes plain old beef cubes to the next level and above.

I took some license with the flour that typically goes into a stew and used tapioca starch, also known as tapioca flour to keep this grain free, gluten free.

Let me take you through the ingredients and I ask you not to scrimp or make substitutions. If you do I cannot guarantee your beef bourguignon will be exquisite.

The French spelling is bœuf à la Bourguignonne. We can say Beef Burgundy in English. It’s basically beef stew braised in red wine and we refer always to Julia Child who made this dish famous. In fact all the recipes on line are versions of her dish.

This recipe has the same ingredients, while using some shortcuts that we believe make no difference to the gist and flavor of the dish.

What are the Ingredients for Beef Bourguignon?

• Beef Cubes
• Red Wine
• Bacon
• Tomato Paste
• Mushrooms
• Pearl Onions
• Carrots
• Garlic Cloves
• Beef Broth
• Flour or Tapioca Flour

Crock Pot or Dutch Oven

You can begin this recipe in a large pot and then transfer to a slow cooker. I prefer to make this in a dutch oven and put it into the oven on low for about 3 hours. Either way, it will be delicious.

My Favorites

• Slow Cooker
• Dutch Oven (This is the one I use every day. It’s Le Creuset and yes it’s worth the price).

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What is Beef Bourguignon?

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Beef Bourguignon

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1/2 pound bacon cut into lardons 1 inch cubes
• 3 pounds Stew Meat 2 inch pieces
• salt
• pepper
• 1 large white onion small diced
• 3 garlic cloves minced or thinly sliced
• 3 tablespoons flour I used tapioca flour
• 1 tablespoon tomato paste
• 1 bottle dry red wine like a pinot noir
• 2 cups beef stock see notes
• 1 carrot cut into 2 inch pieces added in beginning
• 2 carrots cut into discs added later towards end
• 1 package pearl onions frozen
• Herbs parsley, thyme, 2 bayleaf which are removed later
• 1 tablespoon olive oil
• 1 package white or brown mushrooms quartered (more if you love mushrooms)

Instructions

• Brown bacon to crisp. Remove from pan, drain on paper towels.
• Dry meat with paper towels
• Season with salt and pepper.
• Flour the meat and brown in the bacon grease. Remove to a bowl.
• Using same pan or dutch oven, soften onion and add carrots.
• Add garlic and sauté briefly.
• Put beef cubes and bacon back into a dutch oven or crock pot.
• Add wine and tomato paste, pearl onions.
• Add enough beef stock to cover the meat.
• Cook in dutch oven for three hours.
• You can do this on top of stove, but I prefer to place dutch oven in a 325 degree oven.
• OR, you can put in a crock pot on high for 3 to 4 hours.
• One hour before serving, add the carrot discs. (remove the carrot that is in there).
• Remove the carrots pieces in the stew along with the bay leaf and other herbs.
• Thirty minutes before serving sauté mushrooms in olive oil.
• You can cook the carrots separately and add at the end if you desire.
• Add in cooked mushrooms.
• Cook until carrots are done.
• Top with fresh chopped parsley.
• Serve over mashed potatoes or creamy polenta.

Notes

I replace wheat flour with tapioca flour to make this recipe gluten free, paleo and lower carb. There is no taste difference.

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